Your Life Your Health: Foods that Fuel for Training

   |  Posted Mar 15th, 2018 @ 1:16pm


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Prepared by: Zane Holmquist
Vice President of Food & Beverage/Corporate Chef Stein Eriksen Lodge

Ginger Chicken Thighs
Sweet Potato, Cauliflower, Pumpkin Seed-Basil Vinaigrette

-serves 2-

Pumpkin Seed – Basil Vinaigrette

Ingredients:
1 tsp fresh ginger
10-15 basil leaves
½ cup pumpkinseed oil
2 TBS olive oil
Juice of half lemon
¼ cup balsamic vinegar
½ tsp cardamom
½ tsp salt
¼ tsp black pepper

Method:
1. Rough chop the ginger
2. Rough chop the basil leaves
3. Combine all ingredients in a small mixing bowl. Mix with a wand blender or small food processor.

Ginger Chicken Thighs

Ingredients:
1 cup brown basmati rice
1 lb boneless chicken thighs
½ tsp + ½ tsp salt
¼ tsp black pepper
½ tsp ground ginger
2 tsp + 1 TBS olive oil
2 cups sweet potatoes, medium dice
2 cups cauliflower, cut into small florets
¼ cup pumpkin seeds

Method:
1. Place brown rice with 2 cups of water in a rice cooker and start.
2. Season chicken with salt & pepper, ground ginger, drizzle of olive oil.
3. Add 1 TBS olive oil to sauté pan on medium high heat; add sweet potatoes, cauliflower plus ½ tsp salt and cook for 5-6 minutes.
4. Add a few TBS of water to the sauté pan of vegetables, turn heat down to medium and allow vegetables to steam for another 3-4 minutes.
5. Grill chicken for 4 minutes on each side. Let cool for a few minutes and dice.
6. Plate dish starting with rice, place diced chicken on the rice then the vegetables. Drizzle each dish with a few tablespoons of the pumpkin oil vinaigrette. Garnish with pumpkin seeds.


Avocado-Egg Sandwich

-makes 4 sandwiches-

Ingredients:
6 eggs
2 avocados
1/2 lemon
½ tsp Cholula (or pepper sauce of your choice)
1 TBS Dijon mustard
½ tsp salt
¼ tsp black pepper
Whole grain seed bread, thin slices

Method:
1. Place 4 eggs in a saucepan; cover with room temperature water.
2. When eggs begin to boil; set a timer for 6 minutes.
3. After 6 minutes, drain water and let eggs cool to room temperature.
4. Peel eggs, rough chop.
5. Dice avocado.
6. Place chopped eggs and diced avocado in bowl.
7. Add grated zest of ½ lemon, juice of ½ lemon, Cholula, mustard, salt, pepper.
8. Lightly mix avocado and eggs until egg salad texture – do not overwork.
9. Spread salad on toasted bread.
10. Share with your running or riding partner as a pre-workout snack and you should have plenty left for a post-ride snack.

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